Of Course

We sit down with Chef Olivia Ostrow of Maison Ostrow fresh off her run on Food Network to talk about what it really means to cook with conviction. Claudia shares why she has committed to cooking exclusively kosher, even as opportunities expand, and how that choice shapes her creativity, standards and long-term vision.We get into her plans for rethinking the kosher restaurant experience, what she believes is missing in the current landscape and how she would build something bigger, sharper and more culturally relevant.Plus, her biggest pet peeve when it comes to diners and how small shifts in behavior could completely change the restaurant dynamic.And yes, she shares one of her go-to recipes, simple, intentional and rooted in the way she actually cooks.

In this illuminating episode, we delve into the fascinating world of Pesach programs with a special guest, Bruce Backman, COO of Pesach in the Southeast. Bruce provides invaluable insights into the intricacies of organizing and managing a Pesach program, sharing behind-the-scenes anecdotes and insider information and tips on choosing the right program for your family.

In this week's episode, we address the most frequently asked question: Why doesn't Fleishigs Magazine feature restaurant critiques or “honest reviews?” Additionally, we launch our food news segment and talk about the FDA recall of lead-tainted cinnamon, Aldi's plans for an 800-store expansion and Target’s upcoming paid membership program.